The Authentic and Timeless...Minestrone Soup in the Slow Cooker

A perfect soup for rather cold days.

Let the slow cooker do the work, here is the minestrone soup.

Ingredients

• 1 red onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves of garlic, minced
• 1 1/2 cups of green beans, cut
• 1 (28 oz can) of diced tomatoes, with juice
• 6 cups of vegetable broth
• 1 (15 oz can) of red beans, rinsed and drained
• 1 (15 oz can) of white beans
• 2 bay leaves
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 1/2 teaspoon of dried rosemary
• 1/8 teaspoon of red pepper flakes
• 1 zucchini, diced
• 1/2 cup of uncooked pasta
• 1 cup of fresh spinach, chopped
• Salt and pepper, to taste

[pub]

Preparation

1- In your slow cooker, combine the onion, carrots, celery, garlic, green beans, tomatoes, broth, and beans

2- Add the bay leaves, oregano, basil, rosemary, and red pepper flakes.

3- Cover and cook for 6 to 8 hours on low heat or on high heat for 3-4 hours.

4- 30 minutes before the end of cooking, add the zucchini, pasta, and spinach.

5- Cook until the pasta is tender.

6- Remove the bay leaves.

7- Serve with grated parmesan cheese.

Makes 6 to 8 servings.